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Mother’s Day is May 10th.
Cook something nice for your Mom with this appetizer recipe from
Oh boy! My asparagus patch is starting to produce those first tender, luscious spears. On the rare occasion that I make it back to my kitchen without eating my entire harvest, I like to prepare this simple dish. It’s perfect for tapas, appetizers, or the first course of a special Mother’s Day luncheon.
LEMON-GARLIC ASPARAGUS WITH ROASTED RED PEPPERS
Parmesan is the traditional pairing with asparagus dishes such as this, but when I shot this photo I only had sharp smoked cheddar on hand. It was a delicious alternative and seemed to enhance the earthy goodness of the young asparagus.
INGREDIENTS
(4 Servings)
2 tablespoons olive oil
1 large garlic clove
1 ½ pounds fresh asparagus
3 ounces drained jarred roasted red peppers, cut into thin strips (about ½ cup)
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper, to taste
1/3 cup shaved Parmesan
DIRECTIONS
- Smash the garlic clove with the side of a knife to release its essence. Remove peel and place it in a small bowl with the olive oil. Let it sit for at least 1 hour. Remove the garlic and discard.
- Bring a large saucepan of lightly salted water to a boil. Add the asparagus and blanch just until bright green and tender, 30 seconds to 1 minute. Drain and place under cold running water to prevent further cooking. Pat dry. Cut the tip of each spear into a 3 to 4 inch length. (Save remaining pieces for snacking.)
- Toss the asparagus and roasted red pepper strips with the olive oil, lemon juice, salt and pepper. Divide among 4 small plates, garnish with the shaved Parmesan and serve.
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